Chipotle chicken burrito bowls✨

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 2 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Lime Zest (finely grated)
• 0.25 cup Fresh Cilantro (chopped, plus extra for garnish)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 0.5 tsp Garlic Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 cup Long Grain White Rice (uncooked)
• 2 cup Water
• 15 oz Black Beans (canned, drained and rinsed)
• 1 head Roma Lettuce (shredded, crisp)

Instructions

1. Make Chicken Marinade

   In a mixing bowl combine lime juice, lime zest, olive oil, chili powder, cumin, garlic powder, salt, pepper, and half of the chopped cilantro. Add the chicken pieces, toss to coat, then transfer to a large zip‑top bag. Seal and refrigerate to marinate for at least 30 minutes (up to 24 hours).

   Time: PT10M

2. Cook Cilantro Lime Rice

   Rinse the rice until water runs clear. In a saucepan combine rice and water, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes until water is absorbed. Remove from heat, let sit covered 5 minutes, fluff with a fork and stir in the remaining cilantro and a squeeze of lime if desired.

   Time: PT20M

   Temperature: Boiling then low simmer

3. Heat Black Beans

   Place drained black beans in a small saucepan, add a splash of water, and heat over medium heat, stirring occasionally, until warmed through, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Sear Marinated Chicken

   Heat the skillet over medium‑high heat. Add the marinated chicken in a single layer (cook in batches if necessary). Cook 5‑6 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest briefly.

   Time: PT12M

   Temperature: Medium-high

5. Crisp Roma Lettuce

   Slice the Roma lettuce head into thin shreds. Toss with a pinch of salt and let sit 5 minutes, then pat dry with paper towels. For extra crunch, quickly sauté the shredded lettuce in the hot skillet for 1 minute, stirring constantly.

   Time: PT7M

   Temperature: Medium

6. Assemble Burrito Bowls

   Divide the cilantro lime rice among four serving bowls. Top each with a scoop of black beans, a portion of the seared chicken, and a generous handful of crispy Roma lettuce. Garnish with extra cilantro or lime wedges if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

55g

Fat

12g

Fiber

10g